These cookies have their own fan club. When we’ve run out of them at our café in West London, protests have started. Seriously, these cookies are pretty good. That’s why I’ve given you a recipe that makes 18, because they disappear before your very eyes.
120g/1⅓ cups oat flour
60g/½ cup coconut flour
180g/2¼ cups gluten-free oats
½ tsp bicarbonate of soda
225g/1 cup plus 2 tbsp coconut palm sugar 1 tsp Himalayan pink salt
3 tsp vanilla essence
150g/¾ cup coconut oil, melted
3 organic, free-range eggs, beaten 105g/⅔ cup sugar-free dark/bittersweet chocolate, cut into small squares
Preheat the oven to 200°C and line two baking trays with parchment paper. In a large mixing bowl, mix the flours, oats, bicarbonate of soda, sugar and salt together. In another bowl, mix the vanilla essence and coconut oil together. Slowly mix the liquid mixture into the dry mixture. Then slowly stir in the beaten eggs. Finally, add the chocolate, and, using your hands, mix it in. Roll a dessertspoon of the cookie dough into a small ball and place on a baking tray. Repeat this step until you’ve used up all the mixture, making sure you leave quite a bit of space between each ball.
Using the back of a fork, flatten each ball slightly. Bake in the oven for 12–15 minutes, until golden brown. Then leave to cool (remember they cook more as they cool down).